Chicken Meatball Pasta Bake

When we found some teriyaki pineapple chicken meatballs at Costco, I couldn't resist. The very first recipe I thought of was my favorite pasta bake. 

I've made this dish with every kind of meat and pasta combination out there, and this is one is right up there on my list now. With these pre-seasoned meatballs, the whole recipe gets turned up a notch.

P.S. I love this thrifted baking dish. It has two smaller yellow ones that fit inside it. LOVE!

Ingredients:
1 box whole wheat rotini pasta
Pinch of salt
23oz (about 30) chicken meatballs
2 jars chunky garden pasta sauce
1/2 cup Parmesan cheese
1 bag shredded Mozzarella cheese
 
1. Preheat oven to 375 degrees.

2. Fill a large pot with water and heat to boiling. Add salt and pasta, stirring occasionally, for 4 minutes less than the recommended time on the box. Drain.

4. After draining the pasta, stir in meatballs, pasta sauce, and the Parmesan cheese.

5. Pour pasta into 13x9-inch baking dish. Top with Mozzarella.

6. Bake at 375 degrees for 20 minutes. Serve immediately with salad and bread sticks.

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